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Garden Focaccia

Total Time

Prep: 15 min. + rising Bake: 30 min.

Makes

20 slices

Frozen bread dough is the convenient base for this herb-flavored flat Italian bread. These savory slices are a super appetizer at a summer gathering. It's a fun and delicious way to use up abundant garden tomatoes and fresh zucchini.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 4 large fresh mushrooms, sliced
  • 3 medium tomatoes, sliced
  • 1 small zucchini, thinly sliced
  • 1/4 cup grated Parmesan cheese

Directions

  1. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Place in a greased 15x10x1-in. baking pan. Cover and let rise for 30 minutes.
  2. Using your fingertips, press indentations in the dough. Brush with oil; sprinkle with rosemary and thyme. Bake at 400° for 12-15 minutes or until golden brown. Cool slightly.
  3. In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese.
  4. Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting.

Nutrition Facts

1 each: 109 calories, 4g fat (2g saturated fat), 7mg cholesterol, 185mg sodium, 14g carbohydrate, 1g fiber), 5g protein.

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